Garlic Parmesan Recipe

Prepare garlic and dairy

Finely mince the garlic cloves and grate the Parmesan if not pre-grated. Measure milk, cream, and soften cream cheese to room temperature so it blends smoothly.

In a medium skillet or saucepan over medium heat, melt the butter with the olive oil until the butter foams and just begins to sizzle (about 1–2 minutes). The oil raises the butter’s smoke point and helps prevent burning.

Add the minced garlic to the pan and sauté for 45–60 seconds, stirring constantly, until fragrant but not browned. Reduce heat to medium-low if garlic is browning too quickly.

Sprinkle the flour over the garlic-butter mixture and cook, stirring constantly, for 30–45 seconds to eliminate the raw flour taste and create a light roux.

Slowly whisk in the milk and heavy cream in a steady stream to avoid lumps. Increase heat slightly and continue whisking until the mixture is smooth and begins to thicken, about 3–5 minutes.

Reduce heat to low, add the softened cream cheese in small pieces and whisk until fully incorporated and smooth (1–2 minutes). This helps the sauce become velvety.

Stir in the freshly grated Parmesan cheese a handful at a time, whisking constantly until melted and smooth. Avoid boiling the sauce once cheese is added to prevent separation.

Add Italian seasoning, black pepper, red pepper flakes, and Kosher salt. Taste and adjust seasoning, adding more salt or pepper if desired. Keep the sauce on the lowest heat while finishing.

If the sauce is too thick, thin it with up to 2 tablespoons of milk at a time until you reach the desired consistency. If too thin, simmer gently for another 1–2 minutes to reduce and thicken.

Stir in chopped fresh parsley off heat for brightness and color.

If serving with pasta: Toss 4 cups of hot, drained cooked pasta directly into the sauce in the pan. Use tongs to coat the pasta evenly, adding 1–2 tablespoons reserved pasta water if needed to loosen the sauce.

If serving with protein/vegetables: Warm cooked chicken, shrimp, or roasted vegetables briefly in the sauce over low heat until heated through (2–3 minutes).

Plate the sauced pasta or protein/vegetables, sprinkle with extra grated Parmesan and additional chopped parsley. Serve with lemon wedges for a squeeze of brightness if desired.